Pecan Pie Baklava

 Pecan Pie Baklava

12 oz. package frozen phyllo dough

1/2 c. unsalted butter

2 c. finely chopped pecans

1 c. sugar

1 c. water

1/2 c. dark corn syrup

1 tsp. vanilla

Defrost the phyllo dough overnight in the refrigerator.   

When ready to assemble, melt the butter. Preheat the oven to 350 degrees.  Thoroughly butter a 9” x 13” baking pan using a pastry brush.  Place the chopped pecans, butter and pastry brush near your work surface for assembly.   

Unwrap the phyllo dough onto a cutting board.  Cut in half if necessary so it will fit in your pan.   Cover the phyllo dough with a layer of plastic wrap and place a damp kitchen towel over the top.  Keep the phyllo dough covered all the time you are not working with it.

Start by lifting off the plastic wrap and towel then brush the top sheet of phyllo with melted butter.  Grab the top sheet and the sheet below it and place theseş sheets butter side down in the pan.  Repeat two more times until you have 6 sheets of phyllo in the pan.   Cover the phyllo with the plastic and damp towel.  

Sprinkle the phyllo in the pan with pecans.  Then remove the coverings and butter another phyllo sheet and grab the one below it and place them,  butter side down, on top of the pecans.  Cover the dough then sprinkle the dough in the pan with more pecans.  Repeat this about 4 more times until you are out of pecans.

Make the top layers by continuing the process with the phyllo dough, 2 at a time,, buttered side down. Until you have 6 layers of dough on top of your last pecan layer.  Brush butter on the top of the baklava.

Using a sharp knife, cut your baklava into squares, being sure to cut all the way through all the layers.  You can cut squares or diamonds.

Bake at 350 degrees for 30 to 40 minutes until the baklava is golden brown.

While the baklava is baking,  heat the water, sugar,  dark corn syrup and vanilla in a saucepan.  Bring to a boil, then reduce heat to lowest setting until the baklava comes out of the oven.

When the baklava comes out of the oven, pour the corn syrup mixture over the top, being sure to get it in all the cuts.  Let cool completely,  uncovered,  for several hours.

Baklava will last 4 or 5 days stored in an airtight container at room temperature.